Zaatar and Goat Cheese Tartines

• 2 medium tomatoes, finely diced (2 cups)
• 2 cups wild arugula (look for very small leaves)
• 1 large shallot, minced ( 1/4 cup)
• 1 Tbs. olive oil
• 2 tsp. lemon juice
• 6 Tbs. Zaatar, divided
• 1 8-oz. log chevre or fresh goat cheese
• 1 1-lb. loaf ciabatta or country French bread, cut into 16 slices

1. Preheat oven to broil.
2. Toss together tomatoes, arugula, and shallot in large bowl.
3. Add oil, lemon juice, and 1 tsp.
4. Zaatar; toss to coat.
5. Set aside.
6. Spread chevre on bread slices, and place on baking sheet.
7. Sprinkle each bread slice with 1 tsp.
8. Zaatar.
9. Broil 2 to 3 minutes, or until bread is crisp and Zaatar darkens.
10. Place 2 bread slices on each plate.
11. Top each with 1/4 cup tomato-arugula mixture.

tomatoes, wild arugula, shallot, olive oil, lemon juice, zaatar, chevre, bread

Taken from www.vegetariantimes.com/recipe/zaatar-and-goat-cheese-tartines/ (may not work)